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Thanks for the replies everyone. I will more or less stick with my normal cooking methods - no bacon, and I won't put it back on the smoker after pulling it. I like the injection idea, but I'm concerned about the cook times. the last 7-8 10lb port butts I've cooked have all been around the...

Hi All, I'm entering a friendly smoke-off competition, and have decided to do a boston butt and make pulled pork. I'm trying to think of some ways to kick things up a couple notches to better my chances of winning! Typically I put a rub on the night before, then smoke it for 16-18...

Thanks for the replies everyone. I just assumed I'd never get 2 of them on 1 rack, but if I can make it fit, I'll go that route for sure. I am using water in the pan. It sounds like I may need to light more than 1/3 chimney to get up to temp with that much meat, so I may go with a full...

Hey all, I have a quick question on smoking 2 10lb boston butts. I've done single 10lbers a few times now, and have found that 18 hrs is usually what it takes (understanding that every cut of meat cooks a bit differently of course). However, I've never done 2 of them before. One will be on...

I've read lots of posts saying lump burns hotter and faster, and is not great for overnighters. But I got to tell you I was very impressed - the smoker ran for 12 hours before I added more lump (and I had at least 2 hrs of fuel left), so as far as I'm concerned, lump's the way to go. Of course...

I'm happy to report that everything worked great - the pork was thoroughly enjoyed by all! I pulled it at 14 hrs 30 mins - internal temps read 193F and the probe went in like butter. Double-foiled and threw it in a cooler for about an hour. The smoker worked liked a champ - barely had to...

Thanks for the replies everyone. I will go ahead and put less lit on that I had planned - maybe 1/3 to 1/2 a chimney. I have a Maverick ET73 so I'll be able to keep a fairly close eye on the temps (or I'll put it on the Mrs' side of the bed - thanks for the tip Matt!). I forgot to post the...

Hi All, We're heading out camping for the May long weekend, and just like every other time I go camping, I'll be lugging my 18.5" WSM along for the ride! I've done lots of smokes, but nothing over 12 hours, so I'm a little nervous about my first attempt at an overnighter. I'm cooking for 11 +...

After reading so many good things about brisket on this site, I thought I'd better check it out for myself! I marinaded it overnight with orange juice, lemon juice, lime juice, teriyaki sauce and garlic, then rubbed some Wild Willy's on before I put it on. Cook took 9.5 hrs, with the final temp...

Leave it to me to decide to smoke a ham on the coldest day of the year! It was -32C when I started and warmed to a balmy -28C by mid afternoon. The cook went off without a hitch. I was surprised how easily the WSM maintained 200F-225F despite the frigid temps(it wanted to go hotter). Any...

Thanks for the replies everyone. I'm still not sure about the water pan, but I'm leaning towards a full water pan of hot/boiling water, which should help get the temps up initially (thanks for that Ed). I will take some pictures and post my results. I'm a lot more comfortable now - as long as...

Thanks - I'll try with 1/2 full water pan. I'll give myself an extra hour or so to get the temps up to 225-250 - I assume it'll take much longer than what I'm used to. I'm up in Edmonton, Alberta. It's supposed to warm up mid-next week, so it should be milder for Christmas. But if this works...

*** 18.5" WSM, Kingsford Charcoal Briquettes *** I have a dilemma. I've been asked to smoke a ham for Christmas, and since I've never done one before(it's about the only cut of meat I haven't done), I want to do a test run tomorrow. However, we're in a deep freeze, and the expected HIGH...

Thanks Kevin - I didn't come across that post in my search. I'm going to try a Buffalo roast this weekend(not sure what type of cut yet). I'll try and cook it at 200 - 220F, and will likely use hickory wood chunks. I'll log the cook, and will post my results. Thanks again. Wish me luck!

I just found this great little butcher shop that sells exotic meats(Buffalo, elk, alligator, snake, etc), but they mainly specialize in buffalo. I searched this site but didn't really find much for buffalo recipes. Can I take beef recipes and alter them accordingly? I can get a buffalo brisket...